Mayonnaise
20 min
Serve with poached or grilled fish, fish cakes, cold roast chicken and salads, or spread on sandwiches. (Note: foods containing raw eggs should not be served to the very young, pregnant women, the elderly or those with a compromised immune system.)
Maggie Pannell
2 people made this
Ingredients
Serves: 10
- 1 large egg yolk
- 1/2 tsp dry mustard
- pinch of caster sugar
- salt and freshly ground black pepper
- 150 ml olive oil
- 1 tbsp white wine vinegar
Method
Prep:20min ›
Ready in:20min
- Whisk the egg yolk in a bowl until thick. Whisk in the mustard, sugar and salt and pepper.
- Add the oil, a drop at a time, whisking well between each addition. As the mayonnaise thickens and becomes shiny, the oil may be added in a thin stream.
- Blend in the vinegar and store in a covered container in the fridge for up to 1 month.
COOK SMART
*Flavour the mayonnaise with 1 tbsp chopped fresh herbs, such as chives or tarragon, or 1–2 crushed cloves of garlic. *To make lemon mayonnaise, use lemon juice in place of the vinegar and add the grated zest of 1/2 lemon. *To make a spicy mayonnaise, stir in 1 tsp mild curry paste and 1 tbsp mango or peach chutney. *To make tartare sauce, stir in three chopped cocktail gherkins, 2 tsp capers, and 1 tsp snipped chives.
